Rhubarb & co­conut cake with lam­ing­ton frost­ing

Nadia - - FOOD IN SEASON -

Ready in 2½ hours, plus cool­ing time | Serves 10-12

180g but­ter, soft­ened 1½ cups caster su­gar 4 eggs 1 tsp vanilla ex­tract 2 cups self-rais­ing flour 1 tsp bak­ing pow­der 2 cups des­ic­cated co­conut ½ cup milk 1½ cups finely diced rhubarb FROST­ING 150g but­ter, soft­ened 1 tsp vanilla ex­tract 2 cups ic­ing su­gar 2 Tbsp sour cream 2 cups toasted long-thread co­conut Ed­i­ble flower petals, to dec­o­rate Straw­berry or rhubarb sauce, to serve

1

Pre­heat the oven to 165°C. Line the base and grease the sides of a 23cm spring­form cake tin.

2

Us­ing an elec­tric beater, cream the but­ter and su­gar for about 5 min­utes un­til pale and fluffy. Add the eggs one at a time, beat­ing well be­tween each ad­di­tion, then add the vanilla ex­tract. Sift in the flour and bak­ing pow­der and add the co­conut. Pour in the milk, add the rhubarb and fold to­gether with a spoon.

3

Spoon mix­ture into the tin and smooth the top. Bake for 55-60 min­utes or un­til a skewer can be re­moved cleanly from the cen­tre (the cake will be quite dark on top). Let it cool com­pletely be­fore ic­ing.

4

Mean­while make frost­ing. Beat but­ter un­til pale and smooth, then add vanilla and ic­ing su­gar, ½ cup at a time, beat­ing un­til smooth and pale. Stir in sour cream. Chill in fridge for 20 min­utes to firm up.

5

Use half the frost­ing to roughly coat the cake (this helps to smooth the sur­face and se­cure loose crumbs). Chill the cake for 30 min­utes, then spread re­main­ing frost­ing all over cake to make a clean layer. Hold­ing the cake un­der­neath in one hand, gen­tly pat toasted co­conut around the sides. Place cake on a flat sur­face and sprin­kle re­main­ing co­conut over the top. Dec­o­rate with flower petals and serve with straw­berry or rhubarb sauce.

PROPS Bowl of straw­ber­ries: Pink glass bowl from An­tiques of Ep­som. Smoothie bowl: Mug from Citta. Pork and rel­ish: Plate from Alex & Cor­ban. Tart: Stack of plates mix of stylist’s own and Citta. Cake: Cake stand, plates, su­gar shaker, glasses and glass dish, all from An­tiques of Ep­som. All other items stylist’s own.

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